Fatty Acids and Minerals Affect the Liver-Like Off-Flavor in Cooked Beef

Authors

• Blaine E. Jenschke, University of Nebraska-Lincoln
• Jennie M. Hodgen, University of Nebraska-Lincoln
• Chris R. Calkins, University of Nebraska-LincolnFollow

Date of this Version

January 2007

Comments

Published in 2007 Nebraska Beef Cattle Report. Copyright © 2006 The Board of Regents of the University of Nebraska.

Abstract

Sixty knuckle centers were obtained from a local harvesting facility to determine factors causing the liver-like off-flavor in beef. Medium chain unsaturated fatty acids and sodium explain 46% of the variation of the liver-like off-flavor intensity ratings in cooked knuckle center steaks. Future studies to manipulate the fatty acid and mineral profiles of muscle might prove beneficial in lowering the incidence of the liver-like off-flavor in beef.